material

A steak, half a glass of red wine, a little olive oil, 30g butter, half an onion (chopped into minced onion), honey, beef essence 1/2 pieces, assorted vegetables, a little French parsley (chopped), salt and a little black pepper.

working methods

1. Assorted vegetables: Assorted vegetables are cooked in hot water, drained and mixed with olive oil, salt and French parsley. reserve

2. Coat both sides of the steak with salt and pepper, heat the pan, pour in olive oil, fry on high fire until both sides are browned, and then turn to medium fire to fry to the required extent. Then take it out and let the steak "rest"

Next (according to the standard of standing for 5 minutes per inch of steak) This process is to give the steak time to reabsorb its juice. If you eat it immediately after frying, those will be fine once you cut them with a knife.

Juicy juice will flow to the plate.

3. When the steak is still, make sauce. In the pot where the steak has just been fried (without washing), melt the butter (without butter, just use the remaining oil of the steak), stir-fry the onion, pour in the red wine (or add a little water to cook together), add the beef essence, and cook until the juice is thick, and turn off the heat. Filter out chopped onions with a filter, leaving only onion juice. Then mix the honey into the sauce.

4. put the assorted vegetables on the plate, put the cows on it and pour the sauce on it.